Baked Salmon with Dill (Printable View)

Flaky salmon fillets baked to perfection and served with a creamy, refreshing dill sauce for a light yet satisfying meal.

# What You Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ Dill Sauce

06 - 2/3 cup sour cream
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon freshly squeezed lemon juice
09 - 2 tablespoons fresh dill, finely chopped
10 - 1 teaspoon Dijon mustard
11 - ½ teaspoon garlic powder
12 - Salt and pepper, to taste

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Pat salmon fillets dry with paper towels. Place on the prepared tray.
03 - Drizzle olive oil over the fillets and season evenly with salt and pepper. Top each fillet with a lemon slice.
04 - Bake for 15–18 minutes, or until the salmon flakes easily with a fork and is just cooked through.
05 - Meanwhile, in a bowl, whisk together the sour cream, mayonnaise, lemon juice, dill, Dijon mustard, garlic powder, salt, and pepper until smooth.
06 - Remove salmon from the oven. Serve immediately with a generous spoonful of dill sauce on top or on the side.

# Expert Advice:

01 -
  • The salmon develops this gorgeous outer crust while staying buttery soft inside, a texture combination that makes you close your eyes with each bite.
  • The cool, tangy dill sauce balances the richness of the salmon perfectly, and Ive watched even seafood skeptics reach for seconds when this hits the table.
02 -
  • Overcooking salmon is the most common mistake, so start checking at the 12-minute mark, as it continues cooking slightly after leaving the oven.
  • Making the sauce a few hours ahead and refrigerating it allows the flavors to meld and deepen, transforming it from good to absolutely memorable.
03 -
  • Let your salmon sit at room temperature for 15 minutes before baking for more even cooking from edge to center.
  • A digital thermometer inserted into the thickest part should read 125°F for medium-rare salmon that melts in your mouth without being undercooked.

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